Now, I know what you’re thinking—omelettes are supposed to be savoury, aren’t they? A hearty breakfast or brunc packed with cheese, mushrooms or ham. But let me share a little kitchen secret with you: omelettes have a sweet side too, and once you’ve tasted this delightful version filled with whipped cream and strawberries, I daresay it might become your new favourite weekend treat once you try Strawberries and Cream Omelette.
The Strawberries and Cream Omelette is one of those clever little dishes that looks impressive but is secretly very easy to make. It’s the kind of recipe that makes you feel like you’ve brought a touch of French café elegance right into your own kitchen. The idea is simple: a light, fluffy omelette made from eggs that have been gently sweetened and kissed with a drop or two of vanilla. No salt or pepper here—this is a dessert omelette, or perhaps a brunch dish for when you’re feeling just a little indulgent.
The real joy comes in the filling. Once the omelette is cooked, still just slightly soft in the centre for that melt-in-the-mouth texture, it’s spread with freshly whipped cream and layered with slices of juicy, ripe strawberries. Fold it over like you would any classic omelette, dust it with a little icing sugar if you like, and what you’re left with is a golden parcel of sweetness that’s as beautiful to look at as it is to eat.
What I love most about this dish is how adaptable it is. The base is made with just a few ingredients most of us have to hand: eggs, a splash of milk, a hint of vanilla, maybe a spoonful of sugar if you want it sweeter. The filling, of course, can be tailored to your taste. Strawberries are perfect because they’re naturally sweet with a slight tang, and they hold their shape well even once sliced. But you could easily swap in raspberries, blueberries, or even thinly sliced peaches if they’re in season. As for the cream, well, I personally think a softly whipped, unsweetened cream works best to balance the sweetness of the fruit, but there’s room for a touch of icing sugar or even a splash of elderflower cordial if you’re feeling fancy.
This omelette is especially lovely in the summer, when strawberries are at their peak and you can pick up a punnet that smells like sunshine. It’s perfect for brunch on a slow Sunday morning, or as a light dessert after a meal when you don’t want anything too rich or heavy. I once served it at a baby shower with a pot of Earl Grey tea and little glasses of chilled prosecco, and it went down an absolute treat.
What surprises most people the first time they try it is just how well the eggs pair with the cream and fruit. There’s a natural richness to the egg that sets off the cool silkiness of the whipped cream, and when it’s all bundled up with the juicy strawberries, you get a bite that’s tender, creamy, fruity, and light all at once.
For those who are a bit hesitant about trying a sweet omelette—give it a chance. Think of it as a cousin to crepes or soufflé pancakes. It might sound unusual at first, but it’s one of those dishes that makes you realise how versatile eggs really are. And more than that, it brings a little joy and creativity into the kitchen—something we all need now and then.
So the next time you’ve got a few strawberries in the fridge and some eggs on the counter, consider whisking up this gentle, sweet delight. The Strawberries and Cream Omelette is a little unexpected, a little elegant, and entirely delicious.
Strawberries and Cream Omelette
Ingredients
- 2 large eggs free range
- 1 tsp caster sugar for extra sweetness
- ½ tsp vanilla extract
- 1 tbsp milk
- 1 tsp butter
- 4 large fresh strawberries hulled and thinly sliced
- 3 tbsp double cream
- Icing sugar for dusting
Instructions
- Whip the double cream in a small bowl until it holds soft peaks. Set aside.3 tbsp double cream
- Wash and thinly slice the strawberries.4 large fresh strawberries
- Crack the eggs into a bowl. Add the caster sugar (if using), vanilla extract and milk. Whisk together with a fork until well combined and slightly frothy.2 large eggs, 1 tsp caster sugar, ½ tsp vanilla extract, 1 tbsp milk
- Heat the butter in a non-stick frying pan over medium heat.1 tsp butter
- Pour in the egg mixture and let it cook gently. Use a spatula to pull the cooked edges inward, allowing the uncooked egg to flow out to the sides.
- Cook until the omelette is just set but still soft in the centre—about 2 to 3 minutes.
- Slide the omelette onto a plate.
- Spoon the whipped cream onto one half and top with the sliced strawberries. Gently fold the other half over the filling.
- Dust with icing sugar if desired.Icing sugar
- Serve immediately while the omelette is still warm and the cream cool and soft.
20 comments
Strawberries and cream in an omelette sounds so wrong but it was amazing. Love the textures and flavours.
It’s like a lazy person’s crepe—and I mean that in the best way! So quick to make and absolutely gorgeous.
My kids demolished it in minutes—definitely making it again.
This tasted like a cross between a crepe and a soufflé.
It’s like dessert disguised as breakfast.
I was sceptical, but the sweet eggs weren’t weird at all—they were delicious.
I didn’t sweeten the cream and it was the right call. The strawberries gave it all the sweetness it needed.
Made this on a whim and was shocked at how good it tasted.
I made this as a light dessert and it felt really special. Strawberries and whipped cream never disappoint.
I wasn’t sure what to expect from a sweet omelette, but it was a lovely surprise! Light, fluffy, and the strawberries made it so refreshing.
Sweet omelettes were new to me, but this one really worked.
So simple but elegant.
I added some blueberries along with the strawberries for a bit more tang.”
The vanilla in the egg made it taste like custard—perfect with the cream and fruit.
I added a drizzle of honey and it was divine.
The omelette was soft and custardy in the best way. I topped mine with a bit of grated dark chocolate—wow
It was quick, easy, and mum was really impressed
Such a fun twist on a traditional omelette. Perfect when you’ve got fresh strawberries to use up.
A charming brunch idea.
Perfect for those mornings when you want something special without too much effort.